Main CourseDinner

Massaman Curry with Chicken

Name: Massaman Curry with Chicken
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 porties
Cuisine: thai
Ingredients: 800 ml coconut milk; 500 g chicken thigh cut into 1-inch pieces; 300 g potato peeled and cut into 1-inch cubes; 1 st yellow onion roughly chopped; 4 el massaman curry paste; 0,25 kopje peanut roasted, unsalted; 1 el fish sauce; 1 el palm sugar grated or finely chopped; 1 el tamarind paste; 1 el lime juice (optioneel); 2 kopje jasmine rice cooked, for serving; 2 el cilantro fresh, chopped, for garnish (optioneel)

This Massaman curry balances rich coconut milk with aromatic spices, tender chicken, and soft potatoes. It's a comforting and flavorful dish, perfect for a cozy dinner.

Een origineel recept van Forkin

Totale tijd: 1 uur
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 1.207 kcal

Allergeneninformatie: kan vis, noten, pinda's en soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

800 mlcoconut milk
500 gchicken thigh, cut into 1-inch pieces
300 gpotato, peeled and cut into 1-inch cubes
1 styellow onion, roughly chopped
4 elmassaman curry paste
0,25 kopjepeanut, roasted, unsalted
1 elfish sauce
1 elpalm sugar, grated or finely chopped
1 eltamarind paste
1 ellime juice(optioneel)
2 kopjejasmine rice, cooked, for serving

garnish

2 elcilantro, fresh, chopped, for garnish(optioneel)

Keukengerei

large pot · dutch oven

De bereidingswijze

Stap voor stap

1
Open the cans of coconut milk without shaking and scoop out the thick cream from the top into a large pot or Dutch oven, reserving the thinner liquid.
Ongeveer 2 min
2
Heat the coconut cream over medium heat until it begins to separate and the oil surfaces, about 3-5 minutes.
Ongeveer 5 min
3
Add the massaman curry paste to the pot and stir constantly for 2-3 minutes until fragrant and well combined with the coconut cream.
Ongeveer 3 min
Tip van de kok: Stirring continuously helps to prevent the paste from burning and ensures even toasting of spices.
4
Add the chicken pieces to the pot and stir to coat them thoroughly with the curry paste. Cook for 5-7 minutes until the chicken is lightly browned on all sides.
Ongeveer 7 min
5
Pour in the reserved thinner coconut milk liquid, then add the potatoes, onion, roasted peanuts, fish sauce, palm sugar, and tamarind paste.
Ongeveer 2 min
6
Bring the curry to a gentle simmer, then reduce the heat to low, cover, and cook for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender.
Ongeveer 30 min
Tip van de kok: Stir occasionally to prevent sticking and ensure even cooking.
7
Taste the curry and adjust seasoning if needed with more fish sauce, palm sugar, or tamarind paste, and a squeeze of lime juice for brightness.
Ongeveer 1 min
8
Serve the Massaman curry hot with cooked jasmine rice, garnished with fresh cilantro if desired.

Per portie

Voedingswaarden

56%Score

Calorieën: 1.206,6kcal
Eiwit: 48,6g
Koolhydraten: 107,4g
Vet: 73,5g
Vezels: 8,9g
Suiker: 13,9g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftover curry in an airtight container in the refrigerator.

Opwarmen

Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.